Baked Goods

Dried Fruit and Nut Breakfast Braid

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Ingredients

¼ cup of milk

1/3 cup of sugar
½ t salt
3 T butter
1 envelope dry yeast

1/3 cup warm water
½ cup Traina Baker’s Fruit Medley (or Traina Berry-Cherry-Golden Blend)
½ t anise seed
½ cup toasted almonds
2 eggs, beaten with a fork
31/3 cups flour
1 egg white

Directions

Scald milk, then stir in sugar, salt and butter. Allow mixture to cool. Add warm water to yeast in a large bowl. Stir yeast to dissolve. When yeast is fully activated, stir in milk mixture, beaten eggs and half of flour. Mix well.

Transfer sponge to mixer, and with hook attachment add remaining flour ½ cup at a time. Remove from mixer, knead fruit and nuts into dough and continue kneading dough until smooth. Allow dough to rise in an oiled bowl until dough doubles in size. Turn out onto a floured board.
 
Divide the dough into 3 ropes 8 inches long and braid together on a floured board. Let rise in a warm place until dough doubles in size. Brush braid with egg white wash. Bake at 375˚ for 25 minutes.

Posted by: Traina Kitchens

Sun-dried Fruit Foccacia

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Ingredients

1 cup Traina Baker’s Fruit Medley
1 T fresh, grated lemon zest
1½ cups milk
1 t sugar
1 envelope dry yeast
3½ cups flour
2 T olive oil
2 t salt

Directions

Hydrate dried fruit in warm water. Drain well and add zest to fruit. Heat milk to lukewarm. Add sugar and yeast. Pour milk mixture into a large bowl. Add 1 cup of flour, cover mix until it becomes a sponge. Transfer sponge to mixer, and with hook attachment add remaining flour ½ cup at a time. Add oil, salt and beat until combined. Knead dough and allow to rise at least 3 hours in a lightly oiled bowl.

Roll dough into a rectangular shape. Cut rectangle in half. Add dried fruit to one half. Top the rectangle with remaining piece of dough. Roll halves together. Allow to rise a second time for 30 minutes.

Bake at 400˚ for 25 minutes until golden brown.

Posted by: Traina Kitchens